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A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More Hardcover – August 18, 2015
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“Lucky for us, A Jewish Baker’s Pastry Secrets are no longer secret. The recipes and techniques are classic and crisply instructional; the stories and comments are touching and softly personal. Any doubt that food is indeed love will be dispelled at the first turn of the cover.”
—Mollie Katzen, author of The Moosewood Cookbook
It is sad that George Greenstein is no longer with us, but if there is any way in which an
inspired baker should be remembered it is through making available some of his best work. This book and his Secrets of a Jewish Baker form an invaluable repository of a deeply admired baking tradition—personal, authentic, and totally usable.”
—Nach Waxman, founding partner of Kitchen Arts & Letters
“I am thrilled that George’s second book, A Jewish Baker’s Pastry Secrets, is filled with the sweet pastries and cakes that didn’t make it into the first book. George finished it before he died, and the headnotes bring back his kind voice and good humor, while his always meticulously detailed directions and revelatory ‘secrets’ ensure baking success.”
—Arthur Schwartz, journalist, radio personality, and cookbook author
"There's a lot to love about this book, but one of the best parts is the attitude towards pastries and breads; they are meant to be shared, and making them is both a joy and an art."
—Lisa Spangenberg, Huffington Post and Sleeping Hedgehog
About the Author
George Greenstein was a third-generation professional baker who owned and ran a Jewish bakery, The Cheesecake King, on Long Island for twenty years. There he baked his favorites, like Jewish rye, cheese, and cinnamon raisin breads—much to the delight of his wife, children, and grandchildren. He passed away in 2012. This is his second book.
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While the book has a few tiny glitches such as the page number for the pumpernickel should be 137 instead of the given 167, in the recipes themselves I have not found any problems so far. The cornstarch glaze was a bit too thick, so I adjusted the amount of cornstarch down a bit and now it's perfect.
To me, bread making is as earthen and intimate a task as can be. Feeling the dough take on shape and consistency is not something that can be carved into absolute grams and pounds. You need to "feel" the dough which can have different needs depending on humidity and temperatures. Yet there is nothing more satisfying, at least in my opinion, than kneading a dough by hand and feeling its "life" between my hands.
I simply cannot recommend this book highly enough!
When I saw that Mr. Greenstein had another book being published, and this one involved pastry, I knew that I would have to get it and have fun making a whole new set of his tried and true recipes.
The book also includes many interesting stories and much information about a lifetime of knowledge by a professional baker. This is the type of information that is generally handed down from generation to generation and it is a real honor to be able to receive Mr. Greenstein's advice and knowledge.
There is a large number of recipes in the cookbook and more than I can list here. Suffice to say, it will keep me busy for a long time to come.
I received a temporary digital ARC copy of this book from the publisher, Ten Speed Press, via Netgalley. I have pre-ordered a copy for myself and one as a gift for a friend. I am considering how many more copies to buy this holiday season as gifts for family and friends. It is a real treasure of a book.
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Author: George Greenstein